For the steaks
- 4 venison steaks (cut into T-bone steaks)
- 4 sprigs of fresh rosemary
- 4 tablespoons mixed herbs (rosmary, thyme, oregano and parsely)
- Olive oil
For the vegetable
- 4 Belgian endives
- 6 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon fresh rosemary, finely chopped
The T-bone steak is cut from the backstrap and includes a smaller piece of tenderloin. The two are separated by a T-shaped bone (a vertebra cut in half vertically) that gives the steak its name. A T‑bone steak lets you serve two cuts at the same time – on one side of the bone, the classic, tender venison backstrap, and on the other side, the smaller and more flavorful tenderloin.
To reverse-sear venison, you pre-cook the raw steak indirectly, at the lowest possible temperature, then finish it by searing.
Mix the herbs with a little olive oil and spread it well on the steaks.
Preheat your grill to 100 °C (210 °F) for pre-cooking. With a charcoal grill, stack the charcoal or grill briquettes so that a zone of indirect heat is available. Now place the steaks on the grill grate, put a drip pan underneath and garnish each steak with a sprig of rosemary. A grill thermometer helps you monitor the temperature. For venison steak cooked medium, we recommend a target core temperature of about 50 °C (120 °F). When this temperature is reached, sear the steak for about 1-2 minutes on both sides, at the highest possible heat (at least 250 °C, or 480 °F) to create delicious roasted aromas. Season the steaks with salt and pepper only.
Cut the endives in half lengthwise and grill both sides. Set aside and let cool briefly. Mix the olive oil with the balsamic vinegar, add 1 tablespoon of honey and season with salt and pepper. Mix the endives with the dressing and sprinkle with the finely chopped rosemary.
Serve and enjoy!